Antep Beyran Description and Distinguishing Features of the Product: Antep Beyranı is a traditional dish that features meat and rice. Historical records indicate that the first Beyran shop in the Gaziantep market opened in 1885. The technique of preparation and the skill involved are critical to creating this dish. It is a labor-intensive process that requires hours of preparation. The meat and marrow bones must be cooked over low heat for 10-12 hours, after which the meat is carefully separated into individual fibers. The sahana (a shallow traditional pan) is either greased with internal fat or used without grease, and rice is added. The sahana is then placed on the stove, and the broth, red pepper, black pepper, and garlic are incorporated. Once ready, the sahana is lifted with tongs, removed from the stove, and served while still hot. This dish is served while boiling and must be presented in a copper sahana. Meat: The meat used in Antep Beyranı comes from a young male lamb known as "Toklu" or a female lamb that has never given birth, referred to as "Şişek". The tenderness of the meat, which plays a significant role in its flavor, depends on various factors such as the species of the animal, its age, diet, the amount of connective tissue, and the conditions it experienced post-slaughter. The fattiness of the meat also impacts its tenderness; meat from well-fed animals is typically more fatty and softer, making it ideal for Antep Beyranı. The meat used should come from healthy animals. After slaughter, the meat is kept at a temperature of 0-1°C for 24 hours, then distributed to butchers and stored in cold environments such as refrigerators. The meat pieces can be stored for up to two or three days. If longer storage is necessary, the meat is portioned for cooking, wrapped in oily paper, and kept in the freezer at -2°C for several weeks. For long-term storage, the meat can be frozen at -32°C in cold storage and maintained at -18°C. When thawing frozen meat, it should be done in a cold place like a refrigerator or cold storage. Once thawed, the meat should not be refrozen. Maintaining the cold chain of the meat is essential, and compliance with the Turkish Food Codex Meat and Meat Products Communiqué is strictly followed. Rice: The rice used must adhere to the Turkish Food Codex Rice Communiqué, be fully milled, and belong to Class 1 or Class 2 pilaf rice. Garlic: It should be winter garlic, properly dried, and free from any signs of sprouting. Internal Fat: The internal fat must come from the lamb and should be stored under the same conditions as the meat. Red Pepper Flakes: These should be in compliance with the Turkish Food Codex Spice Communiqué. Black Pepper: This should also comply with the Turkish Food Codex Spice Communiqué. Onion: Only winter onions should be used, which should be dried, free from sprouting or rot. Lemon: The lemon must be fresh, without any signs of rotting or mold. Production Method: The most crucial ingredient in Antep Beyranı is the meat used. The flavor, tenderness, and cooking method of the meat all play a significant role in the dish's taste. The meat for Beyran is specifically sourced from the arms and neck of the lamb, with a generous amount of marrow bones being cooked alongside the meat. The preparation for Antep Beyranı begins the day before. The meat and marrow bones to be used are soaked in water for a few hours (1-3 hours) to help clarify the broth. The water is changed several times until the meat releases its bloody, red liquid. After this, the meat is transferred to a copper cauldron, and enough water is added to cover the meat. The mixture is then brought to a boil. Once the broth begins to boil, it is essential to completely remove the "kef", which refers to the foam or sediment that forms on the surface of the boiling meat or bone broth. This foam is carefully skimmed off with a strainer and discarded. If this step is not carried out, the meat broth will remain cloudy. Once the kef is removed, the internal fat, either ground in a meat grinder or grated, is added to the cauldron for every 1.5-2 kg of meat with bones. Any foam that forms on the surface is skimmed off again. Salt is then added. To enhance the flavor of the broth, 1-2 peeled onions and a whole lemon (which will be removed and discarded later) are placed in the cauldron. The cauldron is then covered, and the meat with bones and internal fat is simmered over low heat for at least 10-12 hours. Therefore, Beyran is typically prepared overnight, left to cook throughout the night. While it used to be cooked over a wood fire in the past, nowadays it is cooked on modern stoves. Once the cooking time is complete, the cauldron is opened, and the meat broth is drained, with the meat transferred to another container. While the meat is still hot, it is shredded, separating the sinews and fat. In the meantime, rice is boiled in water without oil or salt until it is slightly firm, and this is known as "kel pilav". The drained meat broth and crushed garlic are also prepared in advance. Since the dish is served hot, a copper sahana (plate) must be used for presentation. Depending on the dialect in the Antep region, the copper sahana may have either a greasy or non-greasy bottom. For a greasy-bottomed serving, when the cauldron is opened, the layer of melted fat that has accumulated on top is carefully removed, strained through a sieve, and spooned into the prearranged sahanas, allowing it to cool. These copper sahanas are then held with tongs and placed on the Beyran stove over high heat. The preheated fat is used to lightly fry the boiled rice (kel pilav) first. Next, a layer of shredded meat is placed on top. Over high heat, the fat at the bottom of the sahana melts, and then crushed garlic and red pepper flakes are added. At this point, meat broth is poured over the mixture. As soon as the broth is added, the fat flares up. The sahana is then carefully removed from the stove with tongs and served hot. For a non-greasy bottom serving, the boiled rice is first placed in the copper sahana, followed by a layer of shredded meat on top. The sahana is then placed on the Beyran stove over high heat. Crushed garlic and red pepper flakes are sprinkled on top, and finally, the meat broth is poured over everything.